VILLAGE INN

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pot on stove - chicken noodle soup (115F - Hot Holding), burner off, bag of soup hot holding, instructed staff to reheat to 165F before transfer to steam table. Front counter - grits (110F - Hot Holding), held in hot water bath with syrup dispensers, manager voluntarily discarded Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in hash browns in cooler on cook line, removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pie scoops in 127F at front counter, staff increase temp Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler on cook line-sliced Swiss (50F - Cold Holding). Discussed additional options for cold holding including time as a public health control

Basic - Cove molding at floor/wall juncture broken/missing. Damaged and/or missing floor and cove molding tiles in rear of kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin, removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease under flat tops and sides of fryers

Basic - Standing water in bottom of reach-in-cooler. Cooler on cook line, staff cleaned Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tilapia in cook line cooler not removed from vacuum packaging prior to thaw, operator discarded

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tilapia in cook line cooler not removed from vacuum packaging prior to thaw, operator discarded

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in prep area Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in 114F at front counter, operator increases to 136F Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 6lb can of spaghetti sauce is dented at seams on bottom shelf of dry-storage. Observed operator discard dented can. Stop sale not warranted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 4:55pm. Operator placed items in ice bath. Re temp at 5:20pm a. shredded cheese (51F - Cold Holding); 42f b. sliced cheese (51F - Cold Holding); 42f c. sliced roast beef (53F - Cold Holding) 43f d. raw pork bacon (57F - Cold Holding) 35f Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.

Intermediate - Spray bottle containing multi cleaner substance not labeled. Operator labeled spray bottle by common name. Corrected On-Site

Basic - Cracked floor tiles on cooks line.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Was 0ppm now 100ppm. Ecco lab came Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near dishwasher not landing on food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter at cook line 61 cold holding Pancakes batter 48 inside reach in cooler last one left side of cook line. Educated

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not stirred/rotated. Brown gravy not stirred in a microwave before finished. Temp of gravy was 102 degrees Fahrenheit hot holding. cook stirred gravy re-temp 135 hot holding Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Box of Basic American foods hash browns in cooler at temperature of 48 degrees Fahrenheit not following manfacturers instructions.

Intermediate - Non-pitting surface rust on food-contact equipment. Glass cooler with milk at cook line rust on shelf.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser employee labeled Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on prep cup of coffee cup storage on prep table in pie area, on cook line, over dishwasher on salt and pepper, above bakery area. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bags hanging near salt and pepper shakers.

Basic - Equipment in poor repair. Glass cooler next to cook line leaking from top.

Basic - Floor area(s) covered with standing water. Under dishwasher , Hand washing sink

Basic - Floor tiles missing and/or in disrepair.

Basic - Food stored on floor. Single service on floor of dry storage.

Basic - Soiled dry wiping cloth in use to wipe out frying pans

Basic - soiled floors behind most tables throughout Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Raw shell eggs cracked in reach-in cooler on cook line. Operator discarded raw shell egg. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cook line pancake batter 73f. Operator discarded item. Discussed time as a public health control as a option. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (110F) Operator discarded sausage links. Discussed time as a public health control as a option. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing chemicals on shelf in wait station not labeled. Operator labeled spray bottles with common name. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board on top of reach-in cooler. Operator discarded drink. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Cracked tiles in dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in cooler.

Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth stored on cutting board located on cook line. Operator removed cloth. Corrected On-Site

High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and sent big six packet.

High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. Tested at 0 ppm chlorine. Employee made new sanitizer bucket and it tested at 100 ppm chlorine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer in kitchen, to the right of the three compartment sink shows accumulation of debris.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine in kitchen, behind and to the right of the three compartment sink.

Basic - Food stored on floor. Case of green beans on floor in walk-in freezer. Employee moved to shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on cook line, behind the fryers, show excessive accumulation of debris on interior of the microwaves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs , temped at 9:45am. (50F - Cold Holding); cooked chicken (50F - Cold Holding). Operator added ice bags to pooled eggs and moved cooked chicken to cooler. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in side server area just off the kitchen had a yellow unlabeled liquid in it. Employee labeled as sanitizer. Corrected On-Site Repeat Violation

Basic - Accumulation of debris inside warewashing machine. On the sliding door on dish machine shows build up lime scale.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dish area , ceiling vent shows mold like substance and accumulation of debris.

Basic - Hole in or other damage to wall. Walk-in rear prep area to the right of the three compartment sink, paint is beginning to flake.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Fry baskets on cook line show accumulation of debris and grease. Microwave on the right on cook line interior shows accumulation of debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both single door deli coolers on the cook line show accumulation of debris.

Basic - Standing water in bottom of reach-in-cooler. On main cook line, the three door deli cooler to the left of the cook line if facing it shows standing water in interior of cooler.

Basic - Standing water in floor drain/floor drain draining very slowly. Underneath the soda dispenser to the right of the cook line drain shows staining water.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket at time of inspection. Employee hung mop up. Corrected On-Site

High Priority - Container of medicine improperly stored. Bottle of pep-to bismal stored in reach in cooler cooler and end of cook line. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles of disinfectant and glass cleaner hanging on shelf at end of cook line not labeled. Manager labeled spray bottles. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White chute interior of ice machine soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle on shelf in dish area next to clean pie cutter. Manager discarded water bottle. Corrected On-Site

Basic - Food stored on floor. Fry oil stored on floor in dry storage area. French fries on floor in Walk in freezer. Manager put fries on shelf. Manager put fry oil on shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Metal spoon on cook line stored in water 85F. Employee removed spoon from water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both convection ovens on back prep line soiled with food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink across from salad station.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior and shelves of all reach in coolers on cook line soiled with food debris. Employee cleaned coolers during time of inspection. Corrected On-Site

Basic - Stored food not covered. Tub of ice cream in small freezer on server line not covered. Manager covered ice cream. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and avocado stored over cooked rice cooked turkey in walk in cooler. Manager moved avocado and mushrooms to different shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stuffing 51°f, tuna 56°f, left in non working cooler overnight, items discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice 50°f, stuffing 51°f, tuna 56°f, cooked turkey 47°f, . Turkey and rice put in walk in for quick chill, tuna and stuffing thrown out due to being in non working reach in cooler all night. Rice at 42°f, turkey at 43°f, . Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Back side station.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, operator called for service Repeat Violation